1/2 can cherry pie filling (or any other pie filling)
1 tsp. almond flavoring
1 (8 oz.) can refrigerated crescent dinner rolls
1/4 c. chopped almonds

GLAZE:

1/2 c. powdered sugar
2 to 3 tsp. milk

Heat oven to 375 degrees. Unroll dough into long rectangles on ungreased cookie sheet. Overlap long sides and press out to form a 13 x 7 inch rectangle. Spread cherry pie filling in a 2 inch wide strip down center of dough to within 1 inch of ends. Sprinkle almond flavoring on pie filling. With a sharp knife make cuts about 1 inch wide on each long side of the dough just to the edge of filling. Fold opposite strips of dough at an angle halfway across filling. Alternating from side to side, slant strips downward for braided effect. Seal. Bake for 15 to 20 minutes. Cool and glaze and sprinkle on almonds.